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For all of you that want to really get good at bread, check out the Artisan Bread School. I took this class in April and it was great. It is a tad expensive but I havent had a vacation in 7 years so I splurged.

Carl knows what he is doing and makes it fun. I think they are having another class in Aug. near Louisville, KY. The hosts Tom and Lisa are wonderful and baking in a wood fired oven is way cool!

Every recipe in there turns out perfectly if followed as described. This is always a go-to book for basic bread recipes (all kinds from bagels to daily whole wheat loaves to buns). It also provides tips for many variations.

Steve, lol. Having made bread for years does not mean that every loaf was perfect. :) Also, although I am working to adapt my own favorites, I am always up for other people's tried-and-trues. Also, if anyone here has a Bosch, and has a recipe that they find works out great, I would love to have it.

THE COMPLETE BOOK OF BREADMAKING has been my go-to book. However, based on your recommendation, and the fact that the price is right in my range :) I am going to try to find your Bread &Soup Cookbook. Thanks!

I love making bread! A couple of years ago, I got a sourdough started from a friend of mine. I loved it dearly, it was wonderful having fresh bread for soups during the winter. After a few months, something went wrong and it "died." Having to put it down the garbage disposable was heartbreaking.

Does anyone where I could obtain a sourdough starter? I know I could get one off the internet, but is there a recommended source? What recipe is the best? Anything would be helpful. Thanks!

To: Sarah McNulty: Here's a recipe for sourdough starter that does not have yeast in it. People with diabetic conditions tend to swing towards sourdough because it's easier and slower for their systems natural insulin to process.

Milk Started Without Yeast

3 cups milk, whole or skimmed

2 cups unbleached white flour

Let the milk stand in a bowl or crockery bowl for 24 hours. Stir in the flour, cover and let it stand for several days in a warm place. When the mixture is bubbly and smells sour, store in a covered jar in the refrigerator.

If sugar is not a concern for a little extra insurance (not for the sourdough purist), add one tablespoon of sugar and one-half tablespoon dry yeast with the flour.

I love making bread, but we live in the land of excellent bread- Germany! What's great though, is that you don't have to get it from a big bakery, you can just head on down the the daily farmer's market and pick up a fresh Bauerbrot or some Bretzeln. I never realized it before yesterday but we can even apparently sometimes get real, French baguette. (We're that close to the border.) Anyway! I love bread and I'm glad to be a part of this group!

Annie, you are so lucky to have access to great bread and in Germany too! Our only local bakery closed it's doors just 2 months ago. Once again the big chain grocery store win's again and their prices are higher than ever too.